Espetada Recipe

If you’re craving a taste of Portugal that’s hearty, rustic, and bursting with the flavors of summer grilling, Espetada (Portuguese Beef Skewers) is the dish for you. Think juicy chunks of marinated beef threaded with fresh tomatoes and green peppers, charred just right over the grill—each bite is smoky, savory, and deeply satisfying, whether you’re hosting a backyard party or dreaming of a trip to Madeira.

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Ingredients You’ll Need

The beauty of Espetada (Portuguese Beef Skewers) lies in the incredible depth of flavor you get from just a few fresh, real-deal ingredients. Each item listed below is essential—not just for taste, but for texture, color, and that truly authentic Portuguese flair!

• Beef sirloin (cubed): Choose a nicely marbled cut for beef that grills up juicy and tender—sirloin is traditional and perfect!
• Garlic cloves (minced): Fresh garlic permeates the beef and adds that signature punch of flavor.
• Bay leaves (crumbled): This underused herb brings a hint of woodsy aroma and subtle bitterness that defines classic espetada.
• Ground black pepper: Adds gentle heat and helps balance the robust flavors of the marinade.
• Madeira wine: The soul of the marinade—this sweet, fortified wine gives depth and a whisper of sweetness; substitute dry sherry if needed.
• Olive oil: Essential for the marinade, helping to tenderize the beef and allow the flavors to meld together.
• Roma tomatoes (halved): Their sweetness and juiciness pair perfectly with the grilled beef and peppers.
• Green pepper (halved and seeded): Bell peppers add a gentle crunch and a pop of grassy freshness.
• Salt: Sprinkled on at the end to make all the other flavors sing—don’t skip it!

Variations

The magic of making Espetada (Portuguese Beef Skewers) at home is how effortlessly you can tweak it for your mood, your pantry, or your crowd! Don’t be afraid to put your own delicious spin on tradition.

• Swap the Beef: Try pork tenderloin or even skinless chicken thighs for a twist that’s still totally satisfying and grill-friendly.
• Load Up on Veggies: Thread in red onion wedges, zucchini slices, or mushrooms for extra color and a meat-to-veggie balance.
• Wine Substitution: If you can’t find Madeira, use a good dry sherry, or, in a pinch, a splash of red wine with a teaspoon of honey.
• Go Spicy: Toss some hot smoked paprika or crushed red pepper into your marinade for a gentle kick of heat.

How to Make Espetada (Portuguese Beef Skewers)

Step 1: Prepare the Flavorful Marinade

Start by combining the minced garlic, crumbled bay leaves, and black pepper. Rub this aromatic blend generously onto the beef cubes, making sure every side of the meat is coated—this is the foundation of all that classic espetada flavor.

Step 2: Marinate the Beef

Mix the Madeira wine and olive oil together, then pour this over your seasoned beef. Toss to coat, then tuck everything into a flat baking dish or a zip-top bag. Let the beef marinate in the refrigerator for at least 4 hours (or up to overnight!), so every bite turns out tender and packed with flavor.

Step 3: Skewer and Build

Once the meat is marinated, get your skewers ready—wooden skewers should be soaked in water for at least 20 minutes to prevent burning. Thread the beef cubes onto the skewers, alternating with tomato and green pepper halves to build those beautiful colors and flavors.

Step 4: Grill to Perfection

Preheat your grill to medium-high heat (you should be able to hold your hand above the grate for about 5 seconds). Grill the skewers for 3–5 minutes per side, flipping once, until the beef is gorgeously seared but still a juicy medium-rare inside. Finish with a sprinkle of salt right before serving for maximum flavor.

Step 5: Rest and Serve

Transfer the cooked skewers to a platter, cover loosely with foil, and let them rest for 10 minutes—this keeps the juices where they belong. Serve atop thick slices of crusty bread to soak up every last drop, drizzled with any luscious juices from the platter.

How to Serve Espetada (Portuguese Beef Skewers)

Garnishes

A classic finish for Espetada is a scattering of flaky sea salt and maybe a spritz of fresh lemon right before bringing the platter to the table. Chopped flat-leaf parsley is totally optional, but it adds a flash of color and a hint of garden-fresh flavor.

Side Dishes

To make your Portuguese feast complete, serve these skewers with simple sides like boiled baby potatoes tossed in olive oil, a fresh tomato salad, or garlicky sautéed greens. And don’t forget rustic bread for soaking up every drop of glorious juice!

Creative Ways to Present

For a party, serve Espetada (Portuguese Beef Skewers) straight from the grill on a wooden board, letting guests help themselves. For a traditional touch, hang the skewers from a standing skewer rack over a dish of bread—just like you’d see in a Madeira taverna. Even on a weeknight, pile up the skewers family-style and let everyone dig in—so festive and fun!

Make Ahead and Storage

Storing Leftovers

Store any leftover espetada in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as they sit, so those next-day lunches might be even better than the original!

Freezing

You can freeze cooked Espetada (Portuguese Beef Skewers) in a tight freezer-safe container for up to 2 months. Defrost overnight in the fridge before reheating, but keep in mind that veggies may soften a bit after thawing.

Reheating

To reheat, place the beef skewers on a baking sheet, loosely cover with foil, and warm them gently in a 325°F oven until just heated through. For a speedier option, a quick zap in the microwave (wrapped in a damp paper towel) will do the trick—just avoid overcooking so the beef stays tender!

FAQs

Final Thoughts

If you’re looking to bring the warmth and flavor of Portuguese tradition to your own table, Espetada (Portuguese Beef Skewers) is an absolute must-try. Gather your friends, fire up the grill, and watch these unforgettable flavors disappear—one juicy, garlicky bite at a time!

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